High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm **Warning**

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and put on gloves and started to handle clean utensils and containers without washing hands first. Also employee on cook line handled raw chicken with gloved hands, changed gloves, then continued to handle clean equipment without washing hands between tasks. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (66F – Cold Holding) sitting out next to steam well in kitchen near office, per operator they usually put pasta on ice, but it is not, discussed placing pasta on time control. individual butters (53F – Cold Holding) sitting out under service window in kitchen, per operator butters have been there less then a couple of hours, discussed placing butter on time control. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Risotto (113F – Hot Holding) sitting in pan on stove top not turned on, per operator they leave risotto sit out and reheat it per order and risotto has been sitting out for less then 1 hour, burner turned on. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**